Chicken-Vegetable Pot Pie
Directions :Steam vegetables in microwave according to directions. Set aside. Sautee celery and onions in butter in a frying pan on stove until tender. Heat soup, milk and seasonings in saucepan on stove until bubbly. Add sautéed celery and onions to soup mixture. Add shredded chicken.In an 8 X 8 baking dish, place one pre-made pie crust in the bottom of the pan (I use Pillsbury). Cook in oven for 8 minutes according to directions. Remove and fill dish with chicken-vegetable mixture. Place second pie crust on top and crimp edges to the side of the dish to seal. Bake at 350 degrees for approximately 30-40 minutes or until mixture is hot and bubby and the crust turns a light golden brown.
Steam vegetables in microwave according to directions. Set aside. Sautee celery and onions in butter in a frying pan on stove until tender. Heat soup, milk and seasonings in saucepan on stove until bubbly. Add sautéed celery and onions to soup mixture. Add shredded chicken.
In an 8 X 8 baking dish, place one pre-made pie crust in the bottom of the pan (I use Pillsbury). Cook in oven for 8 minutes according to directions. Remove and fill dish with chicken-vegetable mixture. Place second pie crust on top and crimp edges to the side of the dish to seal. Bake at 350 degrees for approximately 30-40 minutes or until mixture is hot and bubby and the crust turns a light golden brown.
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